Description
Light, creamy, and full of pistachio flavor—this whipped ganache is made with white chocolate and pistachio paste, and it’s perfect for topping cupcakes or filling a layer cake. (Makes enough to frost 12 cupcakes or fill a 6-inch/15 cm cake with 3 layers.)
Ingredients
- 250 g ( 1 ½ cups) white chocolate - chopped
- 200 ml (¾ cup + 1 tbsp) heavy cream - warm
- 200 ml (¾ cup + 1 tbsp) heavy cream - cold
- 70–80 g (⅓ cup ) pistachio paste - pure pistachio purée
- 1 tsp vanilla extract - optional
- Green gel food coloring - optional, for color
Instructions
- Melt the white chocolate - Place the chopped white chocolate in a heatproof bowl. Gently melt it over a double boiler, stirring until smooth. Don’t overheat it.
- Add the pistachio paste and vanilla - Once the chocolate is fully melted, stir in the pistachio paste and vanilla. Mix with a spatula until well combined.
- Pour in the warm cream - Heat half of the heavy cream (200 ml / ~¾ cup) until hot but not boiling. Pour it gradually into the chocolate mixture, stirring gently to combine.
- Add the cold cream - Pour in the remaining cold cream (200 ml / ~¾ cup) and stir again until the mixture is smooth.
- Adjust the color (optional) - If you want a brighter green, add a tiny drop of green gel food coloring and stir well.
- Blend the ganache - Use an immersion blender to emulsify the ganache and make it perfectly smooth.
- Chill overnight - Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours—or ideally overnight.
- Whip until thick and creamy - The next day, whip the cold ganache on low to medium speed using a hand mixer or stand mixer. Stop as soon as it becomes thick, smooth, and holds its shape. Don’t overwhip or it may become grainy.
Notes
Storage : Store the whipped pistachio ganache in an airtight container in the fridge for 2 to 3 days. Whip it again briefly if needed before using.
Tips :
- Use full-fat heavy cream (30–35% fat)
- Chill thoroughly before whipping
- Whip slowly, and stop as soon as peaks form
- Don’t overmix to avoid grainy texture
- Use high-quality white chocolate for best results
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Frosting, ganache, filling
- Cuisine: French